澳大利亚春天吃什么英文

A. 澳大利亚传统食物英文介绍

http://www.marimari.com/content/australia/food/main.html
http://www.cultureandrecreation.gov.au/articles/foodanddrink/
http://australianfood.about.com/od/discoveraussienzfood/a/IntroAusKiwi.htm
Food and Drink

Australia's first settlers brought with them the tastes of 18th century Great Britain. Their familiar dishes such as roast beef and Yorkshire pudding, Irish stew and steamed pudding were, for most of the year, totally unsuitable for the harsh climate and conditions.

In the last two hundred years these eating habits have graally changed, and continue to do so. In the Gold Rush of 1851, adventurers and speculators came from all over the world, among them thousands of Chinese who began successful market gardens, greengrocers shops and restaurants, thus introcing us to new tastes. From there it continued.

Today, influenced by the large number of immigrants from Mediterranean, Asian and other countries, our menus now reflect Australia's multicultural society. Once traditional dishes have been spiced up with new flavours, but when it comes to fair dinkum Aussie tucker, there are a few classic dishes that have stood the test of time and cannot be improved. (Recipes and information have been provided for traditional dishes)

anzac biscuits - traditional biscuit/cookie dating back to World War I

bangers - sausages
bangers and mash - sausages and mashed potato
billy tea - bush tea boiled in a tin container
biscuits - cookies
booze - alcohol
bundy - Bundaberg rum, eg 'bundy and coke'

champers - champagne
chips - French fries
chook - chicken
cuppa - cup of tea or coffee

damper - bush bread

grog - alcohol

lamington - traditional small sponge cake squares covered in chocolate
icing and sprinkled with coconut
lollies - candy

middy - medium sized glass of beer

pavlova - traditional meringue dessert

sanga - sandwich
schooner - large glass of beer
snag - sausage
stubby - small bottle of beer

tinny - can of beer
tomato sauce - ketchup
tucker - food

VB - Victoria Bitter, brand of beer
Vegemite - spread for toast or sandwiches, made from yeast extract

XXXX - 'four ex', Queensland brand of beer
Anzac Biscuits
Traditional biscuits baked by anxious wives and mothers ring World War I, packed in food parcels, and sent to the Australian soldiers in the trenches.

INGREDIENTS
1 cup rolled oats
3/4 cup desiccated coconut
1 cup plain flour
1 cup sugar
125g (4oz) butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon water

Preheat oven to 300F (150C)

Mix oats, flour, sugar and coconut together.
Melt syrup and butter together.
Mix soda with boiling water and add to melted butter and syrup.
Add to dry ingredients.
Place 1 tablespoonfuls of mixture on greased tray (allow room for spreading).
Bake for 20 minutes.
Loosen while warm, cool on trays.
(makes about 35)
Damper
In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum.

Today it is made with milk and self-raising flour. Salt is optional.

BUSH DAMPER

3 cups of self-raising flour
1/2 teaspoon salt (optional)
3 tablespoons butter
1/2 cup milk
1/2 cup water

Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs.
Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.
Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16 cm (6-6 1/2 inch) diameter.
With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep.
Brush top of dough with milk.
Sift a little extra flour over dough.

Bake in a hot oven for 10 minutes, or until golden brown.
Rece heat to moderate and bake another 20 minutes.

Best eaten the day it is made.

Lamingtons
Small squares of plain cake, dipped in melted chocolate and sugar and coated in desiccated coconut. Said to have been named after Baron Lamington (see below), a popular governor of Queensland from 1896 to 1901.

SPONGE CAKE

3 eggs
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter
3 tablespoons hot water

Beat eggs until thick and creamy. Graally add sugar. Continue beating until sugar completely dissolved.
Fold in sifted SR flour and cornflour, then combined water and butter.
Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in).

Bake in moderate oven approximately 30 mins.
Let cake stand in pan for 5 min before turning out onto wire rack.

CHOCOLATE ICING
3 cups desiccated coconut
500g (1lb) icing sugar
1/3 cup cocoa
(extra cocoa can be added, according to taste)
15g (1/2oz) butter
1/2 cup milk

Sift icing sugar and cocoa into heatproof bowl.
Stir in butter and milk.
Stir over a pan of hot water until icing is smooth and glossy.

Trim brown top and sides from cake.
Cut into 16 even pieces.
Holding each piece on a fork, dip each cake into icing.
Hold over bowl a few minutes to drain off excess chocolate.
Toss in coconut or sprinkle to coat.
Place on oven tray to set.

(Cake is easier to handle if made the day before.
Sponge cake or butter cake may be used.
May be filled with jam and cream.)

BARON LAMINGTON

Rt Hon Charles Wallace Alexander Napier Cochrane Baillie, Baron Lamington, GCMG, Governor of Queensland from 9 April 1896 to 19 December 1901.

Whilst the origin of the name for the lamington cake cannot be accurately established, there are several theories. One of these theories is that it was originally the slang term for the homburg hat, worn by Baron Lamington, and these cakes were named for him.

Another theory is that they were named after Lady Lamington, the wife of the Governor.
Pavlova
In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova. Whilst it has been suggested this dessert was created in New Zealand, it has become recognized as a popular Australian dish.

TRADITIONAL PAVLOVA
4-6 egg whites
pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour

(Please note the following equivalents:
castor sugar or fine/super fine sugar
corn flour or cornstarch)

Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, graally adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell ring cooking)

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
(Fan forced oven: temperature and time needs to be adjusted accordingly.)

Turn oven off, leave pavlova in oven until cool.

Top with whipped cream and decorate with fruit as desired.
VEGEMITE
As Australian* as the Sydney Opera House or the Harbour Bridge. A thick dark spread used on toast or bread, or flavouring in soups and casseroles, and loved by Aussies since the early 1920s.

This Australian icon was developed in 1922 by Australian food technologist, Cyril P Callister, and marketed by a Melbourne businessman, Fred Walker. Made from the yeast left-overs of the beer making process, it became one of the positive side effects of the Australian brewing instry of the 1920s.

Vegemite's reputation for nutrition was boosted when infant welfare centres recommended its use for toddlers to receive their quota of vitamins B1, B2 and Niacin, but the manufacturers failed to mention that it also contained 10% salt, and so in its early days it was marketed as 'health' food. It has since had its salt levels reced, so it conforms to health considerations.

(* Vegemite is made in Australia by Kraft Foods. In 1988 Kraft Inc was acquired by Philip Morris Companies Inc. So whilst it is manufactured by an American owned company, it is recognised as an Australian icon.)

B. 澳大利亚七大美食英文

您好，澳大利亚七大美食英文是：The seven great great beauty islands.
以上是我的全部回复，希望能够帮助到您，祝您生活愉快~满意的话请给个五星好评，谢谢！

C. 澳大利亚的美食有哪些英文(澳大利亚的美食有哪些)

1、澳大利亚的美食有哪些。

2、澳大利亚的美食有哪些英文。

3、澳大利亚十大美食介绍。

4、澳大利亚七大美食。

1.澳大利亚的美食有袋鼠肉、皇帝蟹、南澳龙虾、澳洲牡蛎、肉派等。

2.袋鼠肉：肉口感类似于牛肉，脂肪含量低、蛋白质含量高、肉质偏硬、有特别的膻味。

3.烹制到5分熟，撒上大蒜、胡椒、迷迭香等，香味诱人。

4.皇帝蟹：体积巨大、蟹肉结实、爽口无比。

5.尤其是蟹腿和蟹壳，蟹脚是皇帝蟹最鲜美之处。

6.南澳龙虾：到原产地澳洲一定不能错过澳洲龙虾。

7.作为顶级食材的代表，其体型庞大、肉质鲜美、营养美味。

8.生食加芥末、清蒸配黄油加柠檬汁，味道非常鲜美。

9.澳洲牡蛎：又称生蚝，澳大利亚生蚝肉质肥美，可生吃、也可蒸食。

10.澳洲人喜欢挤鲜柠檬汁至蚝肉上佐酱生吃，美味无穷。

11.肉派：在传统派的基础上，将里面的果酱馅料换成了浓醇酱汁浸泡过的肉粒，酥软的外壳，一口咬下，鲜美的肉粒和烫嘴的酱汁非常爽口。

D. 用英语介绍澳大利亚

1.Australia is located in the southern hemisphere. It is the largest country in Oceania. It is on the east of the Pacific Ocean. It is near the India ocean in the West. There are many islands in the vicinity. It is about 7 million 692 thousand square kilometers, the population is about 19 million 200 thousand. About 74.2% of the British and Irish descendants. In 1788, the first British immigrants arrived in Australia.

澳大利亚位于南半球,是大洋洲最大的国家,东临太平洋,西临印度洋,附近有很多岛屿,面积约为769.2万平方公里,人口约1920万.约74.2%为英国和爱尔兰后裔,1788年英国首批移民抵澳。

2.The climate is warm all the year round, and most of the population is concentrated in the southeast coast.The capital is Canberra, Sydney is the largest city.

终年气候温暖,大部分人口集中在东南部海岸。首都为Canberra,悉尼是最大的城市。

3.Australia is rich in natural resources and well-developed tourism, and a large number of tourists come here every year.

澳大利亚自然资源丰富旅游业发达,每年有大量游客来此旅游。

拓展资料：

澳大利亚联邦（英语：Commonwealth of Australia），简称“澳大利亚”（Australia）。其领土面积7692024平方公里，四面环海，是世界上唯一国土覆盖一整个大陆的国家，因此也称“澳洲”。拥有很多独特的动植物和自然景观的澳大利亚，是一个奉行多元文化的移民国家。

澳大利亚（Australia）一词，原意为“南方的大陆”，由拉丁文 terraaustralis （南方的土地）变化而来。欧洲人在17世纪发现这块大陆时，误以为是一块直通南极的陆地，故取名“澳大利亚”。

澳大利亚原为澳大利亚土着的居住地。17世纪初，西班牙、葡萄牙和荷兰人先后抵此。1770年沦为英国殖民地，1901年组成澳大利亚联邦，成为英国的自治领。1931年成为英联邦内的独立国家。

澳大利亚是一个高度发达的资本主义国家，首都为堪培拉。作为南半球经济最发达的国家和全球第12大经济体、全球第四大农产品出口国，其也是多种矿产出口量全球第一的国家，因此被称作“坐在矿车上的国家”。同时，澳大利亚也是世界上放养绵羊数量和出口羊毛最多的国家，也被称为“骑在羊背的国家”。澳大利亚人口高度都市化，近一半国民居住在悉尼和墨尔本两大城市，全国多个城市曾被评为世界上最适宜居住的地方之一。其也是一个体育强国，常年举办全球多项体育盛事。澳大利亚积极参与国际事务，是亚太经合组织的创始成员，也是联合国、20国集团、英联邦、太平洋安全保障条约、经济合作与发展组织及太平洋岛国论坛的成员。

E. 澳大利亚的着名食物！最好有中英对照！

悉尼人有理由为他们的美丽港口所沉醉，更有理由为他们的美味海鲜自豪。逛一逛悉尼的鱼市吧，那里是悉尼海鲜美味的发源地。有数不尽的各种鱼类、牡蛎、龙虾、蛙形蟹（spannercrab），一些零售商也出售多种多样的海鲜外卖食品，从生鱼片、寿司、烤乌贼和烤章鱼，到马来西亚风味的辣味米粉汤面应有尽有。所以你只需要和当地人一样，从鱼市主干道旁的酒商店买上一瓶啤酒或是葡萄酒，在码头上找到一个绿阴下的大桌子，然后在接下来的几小时里一边吃着美食，一边看着船儿在海浪中上下起伏。

墨尔本的精致蘑菇大餐

优雅的墨尔本则因为当地美食的精致，而成为了全球美食家们追捧的美食胜地。你可以在周日的下午在那里品尝美酒，或是在凉爽时节，报名前往附近的莫宁顿半岛参加一次采蘑菇之旅。在采集到蘑菇之后，大家将返回酿酒厂享用午餐和美酒，你已经猜到了，有一道令人垂涎欲滴的蘑菇大餐在等着你。

布里斯班河边的牛肉烹饪表演

在布里斯班河边，简·鲍尔（JanPower）发电站市场周边堪称一个烹饪表演艺术中心。在那里你能看到一道道用牡蛎、牛肉、野鸡、鸭胸、茶点等等装点的美妙烹饪艺术作品。你也可以前往布里斯班的唐人街，在那里不仅有中国传统的中药、艺术和文化，还有不少超级市场。你或者还可以游历一下布里斯班的provedore、小食品店和酒吧。至于那些渴望在布里斯班品尝一次难忘牛排大餐的人，他们可以光顾ChaChaChar酒吧烤肉店，那里的招牌菜Wagyu牛肉绝对能让他们回味无穷。

沙滩夜市的鳄鱼肉

名迪海滩的食物融合了各种饮食文化的精髓，亚洲辛辣美食，希腊传统佳肴，意大利、英国和南美风味的美食应有尽有。你若对鳄鱼肉非常着迷，那你就该去爱丽斯泉的“陆上牛排屋”（OverlandSteakHouse），点上一道鳄鱼肉。当然在那里你还能品尝到鸸鹋、袋鼠和品种繁多的美食。

南澳巴罗莎山谷的农家菜

南澳大利亚的巴罗莎山谷是澳大利亚最大的独立葡萄酒生产地区。从欧洲来的移民在那里扎根已经整整六代人，他们建立起了一个繁盛的葡萄庄园。食物和美酒已经成为了这一地区不可缺少的一部分，巴罗莎的农家菜风味来自最早来这儿定居的德国人的传统，那里甚至还有一趟美酒列车，能将你带往各家酿酒厂，品尝到当地各家葡萄美酒。

西澳玛格丽特河的蟹贝佳肴

在西澳大利亚，玛格丽特河则是当地最主要的葡萄酒产地之一，那里的赛来雄葡萄酒（semillons）、夏敦埃酒（chardon-nays）、红葡萄酒和混合酒都经常在澳大利亚最佳美酒之列。当地最新鲜的佳肴中有令人垂涎欲滴的当地贝类、美味蟹和有美誉的奶酪。

当你踏足澳大利亚时，不要忘了在观赏风光和风土人情之余，去品尝他们的美酒佳肴，这样才能比较完整地品味澳大利亚。
澳大利亚名吃

袋鼠肉：

袋鼠肉的口味和牛肉有点相似，但没有牛肉口嫩，也没有什么特别之处。但是，品尝一下作为澳大利亚国兽的袋鼠肉，无疑另有一层文化上的滋味。袋鼠肉在大部分州允许销售，一些肉店有鲜肉供应，一些餐馆有袋鼠肉的餐肴，价格和牛肉接近。

对于初到澳洲来又是第一次品尝的中国游客来说，想吃一顿美味可口的袋鼠肉真需要一些"技巧"才行。当地人喜欢吃烧得很老的袋鼠肉，大多数国人对此都不太适应 ，因而你需要事先告诉侍者把肉烤得嫩一些，否则初尝此物你会觉得难以下咽。

吃烤袋鼠肉时用的佐料一般是盐、胡椒和柠檬，最好再加上一点辣椒，因为袋鼠肉微酸，不太适合中国人的口味，蘸点辣椒再吃不仅可以压住酸味而且非常可口。

皇帝蟹：

所谓皇帝蟹是指蟹的肥大，大的皇帝蟹足有面盆大，看着就让人垂涎欲滴，有人甚至将皇帝蟹壳带回国作纪念的。

牡蛎：

又称蚝，澳大利亚的蚝又肥，又干净，又便宜（＄6/12只）。蚝可以生吃，也可以蒸吃。有很多香港人专到澳大利亚吃生蚝的，还戏称值得一张机票钱。新鲜的蚝连盖都没有打开，顾客可以看着营业员开盖后，挤鲜柠檬汁至蚝肉上佐酱生吃，美味无穷。

鲍鱼：

澳大利亚盛产鲍鱼。但是，澳大利亚人不懂怎样吃鲍鱼。鲍鱼除了出口之外，基本上只有在中国餐馆可见。以前，每公斤鲍鱼只有几澳元。自从大批华人到澳后，逐渐涨到了30澳元以上。若想吃鲍鱼，还需到中国餐馆才行。

龙虾：

澳大利亚的龙虾在中国最为着名。到了龙虾的故乡，龙虾的价格未必便宜。

三文鱼：

三文鱼主要用来生吃，这对卫生的要求很高。澳大利亚盛产的三文鱼应说是最卫生的。

水果：

澳大利亚是水果之乡。人们不但可以享受到价廉物美的各种水果，还可以饮用各种不含防腐剂的新鲜果汁。

F. 澳大利亚美食 英文

澳大利亚人家常饮食
早餐：TIP
TOP
牌或BUTTERCUP
牌面包夹MEADOW
LEA
牌麦淇淋或VEGEMITE
牌酱，牛奶加WEET-BIX牌或KELLOGGS
牌麦片，BERRI牌果汁或雀巢咖啡。
早茶：ARNOTT`S
牌饼干，雀巢咖啡或立顿红茶。
午餐：三明治（切片面包、生菜、西红柿片、薰肉片等），可口可乐或百事可乐。
午茶：ARNOTT`S
牌饼干，SMITH`S薯片，雀巢咖啡或雀巢巧克力或立顿红茶。
晚餐：EDGELL
牌罐装蔬菜或水煮青豆、薯仔、鲜生菜、烤牛排。

G. 澳大利亚英文怎么写

“澳大利亚”的英文是Australia或Aussie。

H. 澳大利亚英文介绍还要有翻译

Australia is located on the southern hemisphere. It is the lagest country among oceanian countries. It has the Pacific Ocean to the east and the India Ocean to the west. It has a large number of islands around. The territory is about 7617930 spuare kilometres. It has a population of about 19 million and 74.2% of them are the descendant of English and Irish. The first group of immigrants who came from England arrived there in 1788.
Most time of the year, the climate is warm and nice. Most of its population live on the southeast coast. Canberra is the capital of Australia, and Sydney is the biggest city.
Australia has profuse natural resouse and developed travle instry. Millions of tourists come here every year.
澳大利亚坐落在地球的南半球，是太平洋国家中最大的一个。它控制着东到太平洋，西到印度洋的广大海域，澳大利亚周围分布着众多的岛屿。其国土面积达7617930平方公里，人口约一千九百万，74.2%是英国和爱尔兰的后代。第一批移民于1788年从英国来到这里。
澳大利亚在一年的大多数时间里，气候温暖宜人。大多数人口居住在东海岸。堪培拉是国家的首都，悉尼是最大的城市。澳大利亚以其丰富的自然资源和不断开发的旅游产业，一年又一年吸引着众多游客的到来。

I. 用英文说澳大利亚的风俗

Australia is made up of six states and two
territores:Western Australia,South Australia,Queensland,New
South Wales,Victoria,Tasmania,Australian Capital Territory
and Northern Territory.
Australia is surrounded （这个是”包围”的意思）by two oceans:the Indian Ocean in the west and the south,and the Pacific Ocean in the northeast.
Sydney in perhaps Australia's most famous city,but the capital
of Australia is Canberra,a city located between Sydney and
Melbourne.

你应该懂吧？？？！！